| NOVA 1 |
Unprocessed (or natural) foods are edible parts of plants or of animals (muscle, offal, eggs, milk), and also fungi, algae.
Minimally processed foods are natural foods altered by processes that include removal of inedible or unwanted parts, and drying, crushing, grinding, fractioning, filtering, roasting, boiling, nonalcoholic fermentation, pasteurization, refrigeration, chilling, freezing, placing in containers, and vacuum-packaging. These processes are designed to preserve natural foods, to make them suitable for storage. Many unprocessed or minimally processed foods are prepared and cooked at home.
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Fresh or frozen fruit vegetables, eggs, meat, fish, algae Natural yogurt, sour cabbage, kimchi Home-cooked meals with natural ingredients
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| NOVA 2 |
Processed culinary ingredients are substances derived from Group 1 foods or from nature by processes that include pressing, refining, grinding, milling, and drying. They are not meant to be consumed by themselves, and are normally used in combination with Group 1 foods to make freshly prepared drinks, dishes, and meals.
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Flour, olive oil, butter, coconut oil, cream, sour cream, dried fruit and vegetables, herbs Ingredients in home cooking
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| NOVA 3 |
Processed foods, such as bottled vegetables, canned fish, fruits in syrup, cheeses, and freshly made breads, are made essentially by adding salt, oil, sugar, or other substances from Group 2 to Group 1 foods. Processes include various preservation or cooking methods and, in the case of breads and cheese, nonalcoholic fermentation. Most processed foods have 2 or 3 ingredients and are recognizable as modified versions of Group 1 foods. |
Canned fish, cheeses, freshly made bread, canned vegetables |
| NOVA 4 |
Ultra-processed foods, such as soft drinks, sweet or savory packaged snacks, reconstituted meat products, and preprepared frozen dishes, are not modified foods but formulations made mostly or entirely from substances derived from foods and additives, with little if any intact Group 1 food. Ingredients of these formulations usually include those also used in processed foods, such as sugars, oils, fats, or salt. But ultra-processed products also include other sources of energy and nutrients not normally used in culinary preparations. Some of these are directly extracted from foods, such as casein, lactose, whey, and gluten. Many are derived from further processing of food constituents, such as hydrogenated or interesterified oils, hydrolyzed proteins, soya protein isolate, maltodextrin, invert sugar, and high-fructose corn syrup. Classes of additives found only in ultra-processed products include dyes and other colors, and color stabilizers; flavors, flavor enhancers, and non-sugar sweeteners; and processing aids such as carbonating, firming, bulking and anti-bulking, de-foaming, anti-caking, and glazing agents, emulsifiers, sequestrants, and humectants. A multitude of sequences of processes is used to combine the usually many ingredients and to create the final product (hence ultra-processed). The processes involved include several with no domestic equivalents, such as hydrogenation and hydrolyzation, extrusion and molding, and preprocessing for frying.
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Soft drinks Sweet and savory packaged snacks Diet and low-fat products Products with artificial sweeteners Ready meals Reconstituted meat and fish products Oven chips Margarines Protein bars and drinks
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